Category Archives: Pasta & Noodles

Spinach & Black Beans pasta with Ground Almonds


This is a new type of pasta I tried today.  I have been trying diary free meals and did not have any diary free cheese in my pantry.  So thought to substitute with ground almonds which gives a nice crunchy taste to this pasta dish.  This is an easy recipe packed with nutrients to have and relax on a Friday night.



  • 4 oz pasta (cork screw, penne etc.)
  • 1 lb tomatoes (tomato on the vine is preferable since it is juicy and sweet)
  • 8 oz baby bella mushrooms
  • 1 small red onion thinly sliced
  • 4-5 garlic cloves sliced
  • 2 teaspoons cooking oil
  • 1 10.5 oz can black beans
  • Half of 10 oz frozen chopped spinach
  • 2 teaspoon basil pesto
  • Salt and ground black pepper
  • ½ cup ground almonds


  • Cook pasta and drain. Set aside. Reserve about 2 tablespoons of water.
  • Bring a large pan filled with water to a rolling boil. Add whole tomatoes and cover and boil for 5 minutes.  Then turn off flame and leave in the pan covered for another 20 minutes.
  • Remove tomatoes and let cool to room temperature. Peel and chop tomatoes into rough big chunks.
  • Slice mushrooms thinly and place on a cookie sheet sprayed with oil. Roast in a toaster oven for about 10 minutes.
  • Thaw spinach to room temperature and squeeze out water as much as possible.
  • Wash black beans thoroughly and drain (washing is to remove any substance added when canning)
  • Add oil to a large skillet and once hot add onion and garlic and sauté until golden brown.
  • Add tomatoes, mushroom, black beans, spinach, pasta, reserved water and mix well and cook for about 2-3 minutes. Season with salt and pepper
  • Preheat oven to 400 F.
  • Transfer pasta mixture to a 2 quart glass dish (oven proof) and sprinkle with ground almond. Bake for about 15 minutes or until the almonds are golden.

Mung Bean Threads with Sautéed Kale


I have been reading a lot of recipes with cellophane noodles, glass noodles etc.  Since I don’t have any special stores that sells these noodles, I thought to settle with mung bean noodles since they are similar to the cellophane noodles.  I bought the KAME brand mung bean threads and cooked the noodles according to package directions. (according to package – soak noodles for about 10-15 minutes in water, drain and use in your recipes.)  Once I started cooking the noodles with veggies, I found this noodle to be a bit sticky and clumpy.  I had to continuously separate them out with a fork and spray a little cooking spray now and then – just a heads up.


  • 2 oz mung bean threads
  • 1 small red onion thinly sliced
  • 4-5 garlic cloves minced
  • 2-3 tablespoons cooking oil
  • 7 oz firm tofu
  • 8 oz fresh shitake mushroom
  • 4 oz kale leaves
  • ½ teaspoon crushed red pepper
  • 2 teaspoon sesame seeds roasted
  • Salt to taste
  • Cooking spray

For the Sauce:

  • 1 teaspoon soy sauce
  • ½ teaspoon noodle stir fry spicy sauce/paste
  • 1 teaspoon sesame oil


  • Prepare mung bean threads according to package directions
  • Drain tofu and cut them into about ½ inch cubes.
  • Slice mushroom into thick slices
  • Preheat oven to 350 F
  • Add cooking spray to a baking sheet and spread tofu and mushroom and roast for about 15 minutes
  • Tear kale leaves into small pieces and remove the middle stem.
  • Mix together sesame oil, stir fry noodle sauce/paste and soy sauce in a small dish and set aside
  • In a large skillet add cooking oil and once hot add onion and sauté until translucent. Add garlic and sauté for another 2 minutes
  • Add kale leaves and sauté for about 4-5 minutes
  • Add roasted tofu, mushroom, sauce, and noodles and cook on low flame for about 5-10 minutes. If the noodles start sticking to the pan sprinkle a little water and cook.  Alternatively you and spray a little bit cooking spray as well.
  • Add crushed red pepper and season with salt
  • Transfer to serving plates and sprinkle with sesame seeds
  • Yields: 2 main dishes.

Mixed Mushroom Pasta with Basil Olive Oil


Recently I have been making dishes that are vegan and this is one of those recipes I always wanted to make – pasta combined with almond milk.  I will be posting another recipe with vegan Alfredo sauce.  Since I didn’t have enough time, I made this dish very quick and simple.  The main ingredients that gives flavor to this are the porcini mushroom and the basil flavored extra virgin olive oil.


  • 4 oz pasta such as rotini, penne
  • 1lb mixed mushrooms (shitake, portabella, button)
  • 1 oz dried porcini mushroom
  • 1 medium red onion thinly sliced
  • 1 head garlic (about 10) sliced
  • 1-2 tbsp olive oil
  • ½ cup black olives
  • 1 tbsp crushed red pepper
  • 1 teaspoon dried basil
  • ¼ cup almond milk
  • 1 scallion sliced into one inch pieces
  • 1 tbsp Basil flavored olive oil
  • Salt to taste


  • Cook pasta and drain and set aside
  • Preheat oven to 400 F. Lightly spray oil to a cookie sheet and set aside
  • Clean and slice mushrooms into thin slices
  • Spread sliced mushrooms in one layer on the cookie sheet and spray with cooking oil
  • Roast mushroom for about half an hour. Set aside
  • While mushroom is roasting add dried porcini mushroom to warm water and let soak for about 1—15 minutes.
  • Wash thoroughly and squeeze out the water
  • Add olive oil to a large skillet and once hot, add onion and sauté until translucent.
  • Add garlic and sauté until onion and garlic are lightly browned
  • Now add porcini mushroom and roasted mushroom and mix in with the onion
  • Increase heat to medium high and sauté until all water is absorbed from mushroom (if there is any)
  • Add crushed red pepper, dried basil and the cooked pasta and mix well
  • Reduce heat to low and add 1 tablespoon almond milk at a time until all ¼ cup is used
  • Cook on low flame until almond milk is absorbed.
  • Sprinkle basil flavored olive oil and sliced scallion.
  • Season with salt

Yields: 2 main dishes

Source: Chelvi’s original

Pasta with in Roasted Tomato Sauce



For the pasta

  • 4 oz cork-screw pasta (or any other pasta)
  • 8 oz asparagus cut into 1 inch pieces
  • 1 medium red bell pepper cut into thin slices
  • 1 medium sweet potato peeled and cut into 1/2 inch cubes
  • cooking spray
  • 2 teaspoon olive oil
  • generous 1/2 cup cherry tomato halved
  • 1/2 cup black olives
  • salt to taste

For the sauce

  • 2 medium sized ripe tomatoes (tomato on the vine)
  • extra virgin olive oil for tomatoes
  • 6-7 sun dried tomato halves (not the oil packed)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons pine nuts
  • 1 teaspoon basil paste
  • salt to taste


To make the pasta dish

  • Cook pasta and drain and keep aside
  • Preheat oven to 400 F.  Spray cooking oil to a cookie sheet.  Arrange all the cut vegetables except cherry tomatoes on the cookie sheet in one layer.  Spray oil and roast for about 25 -30 minutes
  • Heat olive oil in a large skillet and add cherry tomatoes and saute for about a minute or two
  • Add all the roasted vegetables, black olives, and pasta to the skillet and mix well.
  • Slowly add the sauce and mix and cook on very low flame for a minute or two.  Season with salt
  • Serve warm.  If needed sprinkle with shredded parmesan cheese.

To make the sauce:

  • Cut tomatoes into half and brush brush with extra virgin olive oil.
  • Place cut side down on a cookie sheet and roast on a preheated oven (400 F) for about 20 minutes.  Let cool
  • Peel the roasted tomatoes and cut into chunks.  Add all the sauce ingredients to a food processor and puree until smooth.  If the sauce is too thick to puree, add a little bit water or extra virgin olive oil.  Season with salt

Yields: 2 main dishes

Source: Chelvi’s original dish


Vegetarian Yakisoba


Nothing is more delicious than home cooked food especially when it comes to dishes like pasta, noodles, and pizza.  I love trying different cuisine recipes but have never thought of trying any Japanese recipes.  Probably I have been under the impression that Japanese cuisine is mostly based on sea food, sea weed and sushi.  So I was browsing through different recipe website and found recipes for “Yakisoba” which I have never even heard before.  So immediately I decided to try this entirely new unheard recipe.

After a little research I realized Yakisoba is one of Japan’s best known street foods.  While in the US it is called soba noodles which is a buckwheat noodle, in Japan this dish is made with ramen noodles.  In the Japanese traditional cooking, the sweet and tart flavor of this dish comes from chuno sauce.  So the best replacement for this sauce can be Worcestershire sauce with chili paste.  In the traditionally this dish consists of cabbage, carrots, onion and scallion.  But I included other vegetables to make this a wholesome healthy dish.

Note: For stronger and spicier flavor, you can increase the chili paste and Worcestershire sauce.  I would suggest for the below dish add an extra teaspoon Worcestershire sauce and an extra half a teaspoon chili paste.


  • 4 oz soba (buckwheat) noodles
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon spicy chili paste
  • 1 teaspoon sesame oil
  • 3/4 tablespoon vegetable oil
  • 1 1/2 cups shredded cabbage
  • 1 small onion thinly sliced
  • 2 garlic cloves thinly sliced (or chopped)
  • 1 cup shredded carrots
  • 2 large Portabella mushroom caps
  • 7 oz water packed extra firm tofu
  • Cooking spray
  • Toasted sesame seeds


  • Drain tofu in paper towel and cut into half an inch cubes
  • Slice mushroom thinly.
  • Combine soy sauce, Worcestershire sauce, chili paste, and sesame oil and a small bowl and set aside.
  • Preheat oven to 400 F
  • Spray a little oil to a cookie sheet and spread tofu and mushroom in one layer.  Roast in the oven for about 20 minutes.
  • Bring a large saucepan with water to a rolling boil.  Add noodles and cook for about 3 minutes or al dente.  Run under cold water and drain
  • Add vegetable oil to a skillet and once hot add onion, garlic, carrots and cabbage and stir fry on high heat for about 4-5 minutes.
  • Add roasted mushroom, tofu, noodles, and sauce mixture to the skillet and mix well and cook on very low flame for about a minute or two.
  • Divide equal portions to 2 plates and sprinkle with toasted sesame seed.

Preparation time: 10 minutes

Cooking time: 8 minutes

Yields: 2 main dishes


Soba Noodles with Aromatic Almond Sauce


I am starting to love noodles the fact it is quite easy to cook and you can mix and match different vegetable you want.  So this time I thought of trying it with arugula.  Yes, arugula – some thing so different that I wanted to try.  To mask the strong taste of arugula I thought of making this spicy almond sauce (you can try it with peanut butter though, unfortunately I cannot).  Any way for my surprise it turned out to be really good.  So now this will be one of my weekly dinners.


  • 4 oz soba noodles
  • 6 oz asparagus cut into about 1 1/2 inch pieces
  • 1 medium red bell pepper sliced thinly
  • 2-3 teaspoon canola/cooking oil
  • 7 oz water packed tofu
  • cooking spray
  • 2 cups baby arugula
  • salt to taste

For the sauce

  • 1 tablespoon almond butter (roasted almond butter gives a nice fragrance compared to raw almond butter)
  • 1 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon spicy chili sauce
  • water if necessary


  • To make the sauce, in a small bowl combine all sauce ingredients except water.  Mix well.  If the sauce is too thick, add a little water to make it to the consistency of thin sauce
  • Cook soba noodles according to package directions and drain
  • Drain tofu and wrap in a paper towel and leave for about 15 minutes to drain the water
  • Preheat oven to 375 F.  Cut tofu into 2 inch strips.  Spray cooking oil to a cookie sheet and spread cut tofu in one layer.  Spray oil over tofu and roast in the oven for about 20 minutes or until golden.
  • Add canola oil to a skillet and when hot add bell pepper, and asparagus and saute on medium flame for about 10 minutes.  At this point bell pepper and asparagus should be firm and crisp but cooked.
  • Now add roasted tofu to the skillet and add the sauce and mix well.
  • Add cooked noodles and mix in with the vegetables and sauce.  It would be better to use a folk to not clump the noodles
  • Turn off the heat and mix in arugula.
  • Yield: 2 main dishes

Soba Noodles with Tofu and Coconut Chili Sauce


Recently I have been trying different one pot dishes.  Rice and curry does feel good.  But the problem – When it comes to rice, I always end up making three different curries for dinner.  So to save some extra time, I thought of making this dish which is quite healthy and filling.  I wouldn’t call this a quick quick dish, but compared to making 3 curries, this is pretty quick.  While I was chopping the vegetables, I was thinking about making a sauce that is totally different and not so common for noodle dishes.  Initially I was a bit hesitant of making this sauce with coconut milk.  But once I made the sauce, it came out really good – the taste of coconut milk combined with the Thai red chili paste.  The color of the sauce also gives this dish a nice reddish color even though you don’t see it much since the noodle itself is brown.



  • 4 oz soba noodles
  • 7 oz water packed extra firm tofu
  • 1 tablespoon cooking oil
  • 1 medium red bell pepper
  • 1 head small broccoli
  • cooking spray
  • salt

For the sauce:

  • 1 teaspoon Thai red chili paste
  • 2 tablespoons thick coconut milk
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 3 cloves garlic finely chopped
  • 1/2 teaspoon cooking oil


  • Cook soba noodles according to package directions, or bring a saucepan water to a rolling boil.  Add noodles and cook for 3 minutes and drain.  Wash noodles under running cold water.  This is to prevent noodles cooking and becoming soft.
  • Drain tofu by wrapping it in paper towel and place a heavy saucepan on the top for about 15 minutes.  Cut them into 1/2 inch cubes.
  • Preheat oven to 400 F.  Spray oil o a cookie sheet.
  • Cut bell pepper into half lengthwise and remove seeds and mid rib.  Slice them thinly and cut into diagonally to 2 pieces
  • Wash and remove thick stems of broccoli.  Break them into small florets.
  • Add bell pepper and broccoli to the cookie sheet and roast for about 25 minutes.
  • Add 1 tablespoon oil to a skillet and add tofu and saute until it is browned.  Drain on paper towel
  • To make the sauce add 1 teaspoon cooking oil to skillet and add garlic and saute until garlic is lightly golden.  Mix chili paste, water, coconut milk, and lemon juice.  Add to the skillet and cook until sauce thickens – about 1 minute.  If needed add extra water while cooking.  It is better to cook at least one minute so the chili gets cooked.  Otherwise it might give a burning taste.
  • Mix in cooked noodles, roasted vegetables, and tofu and mix well.  Cook on very low flame for about 2 minutes stirring constantly to incorporate the sauce into noodles.  If it gets dry sprinkle with little water at times.  Season with salt
  • Yields: 2 main dish